Preserving food through smoking has been used for thousands of years, according to the National Center for Home Food Preservation. However, in the modern era, while smoking is still used as a way of curing meat, it is more often used to impart extra flavor and tenderness to certain cuts. Beef round is known for its toughness, but also its flavor, and turns into a delicious meal when slowly cooked by smoke. With the right tools, a little effort and patience, this normally tough cut of meat can become the centerpiece for any party or just a delicious everyday meal.

Things You'll Need

Rinse the meat thoroughly under running water. Pat it dry with paper towels.

Cover the meat with the dry rub and let it sit, covered with plastic wrap, on the counter until it comes to room temperature. This will ensure even cooking of the meat, as well as aid it in not becoming overcooked.

Place the wood chips in the large bowl and pour water over them until they are covered by 1-inch. Soak the chips for one hour, draining the water off after this time has passed.

Wrap the wood chips in foil, puncturing it evenly throughout with the fork to let smoke escape. Place them directly on the coals of the barbecue.

Preheat the barbecue to 200 degrees Fahrenheit. Close the lid and let the smoke build up for 10 minutes,

Place the roast on the barbecue and smoke it for two to thre hours, or until a meat thermometer inserted in to the deepest part of the roast reads 140 degrees Fahrenheit.

Replace the wood chips with fresh packets every hour, soaking more if needed.

Remove the roast and tent it with tinfoil. Let it rest for 30 minutes before consuming.


  • Always choose a round roast with as much marbling spread evenly throughout the meat as you can. For a roast that can be easily shredded and added to other recipes, continue to cook it for another hour or until the internal temperature reads 190 degrees Fahrenheit.